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Thread: Looking for a simple dough (dumpling) recipe

  1. #1
    [email protected] Guest

    Default Looking for a simple dough (dumpling) recipe

    Ok, my intention is to make home made chicken and dumplings. I don't
    want to make the spoon formed or drop-in dumplings, but rather the
    rolled out, rectangular strips just like mama used to make. An
    Internet search reveals a myriad of variations for making dumplings.
    This is all well and good, but I want to do this as cheaply and "no-
    frills" as possible. Ingredients I have are: 5 lbs of all-purpose
    flour, some baking powder, and salt and pepper. That's it. One of
    the recipes I found listed flour, baking powder, salt and ice water.
    Is that legit? Shouldn't I use milk or buttermilk? And what about
    butter or shortening? Can I really make a dough with flour, baking
    powder, salt and ice water? What are the pros and cons of using or
    not using butter or milk?

    I know this shouldn't be hard, but I've never tried making dough
    before, and it seems like for anything baking related that ingredients
    and technique are very important, so I thought I'd ask. Thanks!!

  2. #2
    Dimitri Guest

    Default Re: Looking for a simple dough (dumpling) recipe


    <[email protected]> wrote in message
    news:[email protected]...
    > Ok, my intention is to make home made chicken and dumplings. I don't
    > want to make the spoon formed or drop-in dumplings, but rather the
    > rolled out, rectangular strips just like mama used to make. An
    > Internet search reveals a myriad of variations for making dumplings.
    > This is all well and good, but I want to do this as cheaply and "no-
    > frills" as possible. Ingredients I have are: 5 lbs of all-purpose
    > flour, some baking powder, and salt and pepper. That's it. One of
    > the recipes I found listed flour, baking powder, salt and ice water.
    > Is that legit?


    Yes


    Shouldn't I use milk or buttermilk?

    Not unless you like the flavor and the additional reaction with the Baking
    powder (buttermilk is acidic)

    And what about
    > butter or shortening?


    What about it? you're not making a pie crust.

    Can I really make a dough with flour, baking
    > powder, salt and ice water?



    Of course.




    What are the pros and cons of using or not using butter or milk?

    See above



    > I know this shouldn't be hard, but I've never tried making dough
    > before, and it seems like for anything baking related that ingredients
    > and technique are very important, so I thought I'd ask. Thanks!!


    This is not brain surgery - boil a pot of water and test the different
    recipes. What are you going to waste a cup of flour?

    Dimitri


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